Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake in oven around for 20-25 minutes.

Melt the butter in a bowl in a microwave on full power for 1 minute.
Cut the mushrooms into quarters & toss in in the butter making sure their all coated. Mix all the other ingredients together then pour over the mushrooms then toss again.
Cook on medium power in the microwave for about 5 mins, stirring occasionally until hot.
Divide between ramekin dishes & serve immediately.